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Creamy Chicken Pot Pie Soup served in a rustic bowl, showcasing the comforting flavors of the classic dish.

Best Chicken Pot Pie Soup

This creamy and comforting Chicken Pot Pie Soup recipe captures the essence of a classic pot pie without the fuss. It's packed with tender chicken, vegetables, and a rich, flavorful broth, making it the perfect soup for a cozy night in. Customize with your favorite veggies and enjoy!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1/4 cup all-purpose flour or cornstarch for gluten-free
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 2-3 cups cooked and shredded chicken
  • 1 cup frozen peas and carrots
  • 1 cup heavy cream or half-and-half
  • Fresh parsley or chives, for garnish optional

Equipment

  • Large pot or Dutch oven
  • whisk
  • measuring cups and spoons
  • cutting board
  • knife
  • Ladle

Method
 

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and sauté until softened, about 5-7 minutes.
  2. Sprinkle the flour over the sautéed vegetables and cook for 1-2 minutes, stirring constantly.
  3. Gradually whisk in the chicken broth, making sure to break up any lumps. Add the thyme, rosemary, and bay leaf. Season with salt and pepper.
  4. Bring the soup to a simmer, then reduce the heat and let it simmer for 10-15 minutes.
  5. Stir in the chicken and frozen vegetables. Continue to simmer until the vegetables are tender, about 5-10 minutes.
  6. Reduce the heat to low and stir in the heavy cream or half-and-half. Gently heat through, but do not boil.
  7. Remove from heat and discard the bay leaf. Taste and adjust seasonings as needed.
  8. Ladle the soup into bowls and garnish with fresh parsley or chives, if desired. Serve with crusty bread or crackers.

Notes

Don't overcook the vegetables; add them towards the end to keep them crisp-tender. Use high-quality broth for the best flavor. For a thicker soup, add a slurry of cornstarch and cold water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. For a vegetarian option, substitute vegetable broth for chicken broth and add extra vegetables. Top with puff pastry croutons or add dumplings for a heartier meal.